I have been wanting to make this recipe since I got the March issue of Cooking Light in the mail. It took me a while to find ground lamb, but I finally did and all I can say is WOW. This one is a real winner. Very different from "regular" pasta sauces. I served it with some garlic bread - I just mashed a lot of garlic powder and some dried parsley into butter, spread it on a loaf of French bread that I cut in half lengthwise, and baked it at 450°F until it was nice and golden brown. It was a fantastic meal!